Preheat the oven to 190 degrees Celsius.

Slice the top off a whole head of garlic, drizzle with a little oil, wrap in foil, and roast for about 45–60 minutes until soft and caramelised.

In a baking dish, combine the chicken, onion, fennel, and dates.

Drizzle with avocado oil and balsamic vinegar, then season with garlic powder, cinnamon, salt, and black pepper. Toss everything well so it’s evenly coated.

Cover with foil and bake for 35 minutes. Halfway through, remove the foil, give everything a gentle mix, then return to the oven uncovered to allow it to caramelise and slightly crisp.

While the chicken is cooking, place the parsnips in a pot and cover with water. Bring to a boil and cook until very soft.

Drain most of the water, reserving a little on the side in case you need it to loosen the purée.

Squeeze the roasted garlic cloves out of their skins into the parsnips. Add the olive oil and a generous pinch of salt.

Blend using a hand blender until smooth and creamy. Add a splash of the reserved cooking water if needed to reach your desired consistency.

Spread a generous layer of parsnip purée on the base of your serving dish.

Spoon the roasted chicken, fennel, onions, and sticky dates into the centre.

Finish with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, and a handful of pomegranate seeds for freshness and colour.